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Fish & Seafood/Questions Answered by Expert Jennifer Brizzi
| Subject | Date Asked |
| choosing and cooking fish | 4/6/2010 |
| Q: Is it true that good fish is not supposed to have a fishy smell? A: Yes, it is true that good--as in fresh--fish is not supposed to have a fishy smell. As you know, ... | |
| Stuffed Salmon | 12/19/2009 |
| Q: Do you think crab meat, goat cheese, basil, green onions, garlic, salt, pepper, lemon juice, and ... A: For lean wild salmon your stuffing sounds delicious. Farmed salmon, however is very rich and oily, ... | |
| Gumbo | 12/17/2009 |
| Q: How long can sea food gumbo be frozen. I have some in the freezer for about 8 months is it good to ... A: Your gumbo may be okay. It depends on how cold your freezer is. It will not be as good as when ... | |
| salmon grilling | 12/3/2009 |
| Q: How can you tell when salmon is done when cooking it on the barbecue? A: The general rule for fish cooking is ten minutes of cooking time per inch of thickness. Therefore if ... | |
| Where can I find my "salmon" knife/saw? | 11/29/2009 |
| Q: I like to cut my salmon before cooking it. I want to cook it with the skin on. Raw salmon skin is ... A: It's a good one. I think your best bet for gliding a knife through raw salmon with the skin on is ... | |
| Freezing seafood | 11/16/2009 |
| Q: We were given some marinated crab claws, boiled shrimp and gumbo. Can we freeze all of it? If so, ... A: Generally cooked seafood can't be frozen for longer than one month without losing a lot in terms of ... | |
| tilapia | 10/20/2009 |
| Q: can I freeze baked tilapia for later use? A: dukes, Thanks for your question. Cooked fish can be frozen but not for too long. Frozen food ... | |
| shrimp | 10/5/2009 |
| Q: How long can I freeze cooked shrimp for? How about raw frozen shrimp? A: Raw frozen shrimp can be safely frozen for up to six months, but after three months the quality may ... | |
| Fish | 8/20/2009 |
| Q: Also are raw squid and octopuss legs dangerous raw (not eaten, just if touched by the mouth?) ... A: I have never cooked fish eyes as a separate menu item, only as part of a whole fish, grilled, ... | |
| shrimp | 7/22/2009 |
| Q: new to cooking: 1. when stir frying shrimp, what is the color of a cooked (but not overcooked) ... A: " Shrimp usually turns a vivid pink when cooked, pink or white all the way through with no grayness ... | |
| buying fish | 5/15/2009 |
| Q: I bought 2 grey breams at a fish market 2 weeks ago. The eyes were clear, but after I removed the ... A: Your gray bream that didn't look as good as the other may have been contaminated with a toxin; ... | |
| what would you suggest for...... | 4/28/2009 |
| Q: going about adding a sweet flavor that would mix well with the flavor of the following fish: ... A: Your question has me a little stumped. The fish you mentioned vary a lot in type from very mild to ... | |
| Cooking Fish - without the smell? | 4/14/2009 |
| Q: I am not a very adventurous eater, but I can certainly say I eat more kinds of food than my fiancee, ... A: I think there are three keys to avoiding fishy smells when cooking fish: 1. The fish has to be as ... | |
| Clams | 4/11/2009 |
| Q: I read your directions for cleaning clams and scrubbing with a brush is what I do and it works ... A: I think with that many clams you could get away with skipping the scrubbing by hand, and soak them ... | |
| marinating fish | 4/10/2009 |
| Q: I have some fresh caught white fish that has been filleted and frozen. Is is appropriate to ... A: Marinating your fish in a little white wine would be appropriate, to add flavor to your fish if you ... | |
| Clams | 7/15/2008 |
| Q: What is the best way to clean clams before steaming? A: Some people like to soak their clams in water that has plenty of cornmeal in it, for a few hours to ... | |
| seafood and lemon | 7/1/2008 |
| Q: Why is lemon used on seafood? A: That's a great question--you see lemon served with seafood all the time, from an ingredient in ... | |
| mahi | 6/20/2008 |
| Q: i have .92oz steak/fillet of mahi and i was wondering what between pineapple chunks, rings, or juice ... A: That sounds like a great combination to me! I haven't tried it yet but I will in the near future. ... | |
| RE:FREEZING CLAMS IN THEIR SHELLS | 12/21/2007 |
| Q: I bought fresh clams today for Christmas Eve. It's only 3 days. Can I keep them in the ... A: I bought fresh clams a few days ago for Christmas Eve, too, and they should be okay if kept cold ... | |
| Grilled butterfly Scampi | 11/1/2007 |
| Q: A favorite restaurant of mine has a scampi fest every so often and they prepare them with this ... A: Marc, that sounds absolutely scrumptious. To get a little of the smoky grill flavor you can sear ... | |
| stew/chowder | 10/25/2007 |
| Q: I frequently make seafood chowders and stews with fresh or leftover meats. What are your thoughts on ... A: As per thickening chowders and stews with non-dairy creamer, it isn’t truly a thickener, ... | |
Jennifer Brizzi
Top Expert on this page
Expertise
I can answer any questions on finding and choosing good seafood, as well as how to prep and cook it once you get it home.
Experience
I've been cooking for 35 years, some of it for restaurants and caterers, and seafood is a particular passion of mine. I am a culinary demonstrator, teacher, and food writer. I am currently researching and writing a seafood cookbook and can access all kinds of information on the subject.
Organizations
International Association of Culinary Professionals
International Food, Wine, and Travel Writers Association
Publications
FACES, Ulster Publishing Newspapers
Education/Credentials
Several cooking courses at the New School and Peter Kump in New York City.
Awards and Honors
Honorable Mention for Apicius Scholarship for the 2007 Greenbrier Food Writers Conference
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